Combine the chana dal, 1½ cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles.Allow the steam to escape completely before opening the lid.

Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.Divide the dough into 12 equal portions.

Roll a portion of the dough into a 150 mm. (6”) diameter circle and prick it with a fork at regular intervals.Heat the oil in a deep non-stick kadhai and deep-fry it on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.

Serve dal with pakwan